h a l f b a k e r yA dish best served not.
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All you have to do is to heat it up for a couple of minutes in
this handy "Instant Toast Heater™" (sold separately) |
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Toast is a funny thing. Bread is already cooked. Yet we cook
it again. It's a waste really. I once read that the amount of
energy used in the UK to make toast was enough to power
Birmingham. |
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I personally prefer the idea of abolishing Birmingham so that
we can all have as much toast as we like. |
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I beg to differ that toast is not * funny*...haha just
joking about that, but Seriously being baked and
being toasted are two entirely different methods
of cooking. You cannot toast raw bread dough Very
effectively as far as I know. It’s not a waste of
energy to make toast Because it is so delicious.! I
love love love toast so I will defend it to the
death! |
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As for the idea, instant toast It’s a very misleading
title. |
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I'm not a toast aficionado, but as I understand it, toasting
mostly drives out the moisture. So to have pre-packaged
toast, each slice will need to be hermetically sealed and
thermally insulated (& so have a shelf-life of hours if not
minutes). |
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AKA Melba toast; Grissini; Water crackers ? |
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Melba toast is the opposite of instant. It's where you toast an ordinary slice of bread on both sides, and then when it is done you slice it in half in the coronal or frontal plane, reverse both slices, and then toast the freshly cut surfaces. You should try it, it is delicious but a bit fiddly to do. |
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My link presents "French toast" which my Grandparents used to feed me in their caravan; as a wee boy I thought this was what heaven would be like. Its pretty much what the idea describes. |
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//when it is done you slice it in half// |
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Aren't we straying off-track away from our our core remit of
half-baking into half-toasting? Where will this end? Badly I
tells ya. <shakes head woefully> |
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